PDF(Pubmed)
Abstract：
Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.
摘要：
众所周知，天然植物化学物质可以防止许多代谢紊乱。花色苷是属于黄酮类化合物的母体类的液泡色素。它们以其有效的抗氧化剂和肠道微生物组调节特性而闻名，主要负责降低心血管疾病的风险，糖尿病,肥胖，神经退行性疾病，癌症,和其他几种与代谢综合征相关的疾病。浆果是饮食中花青素的主要来源。花青素的颜色和稳定性受外部环境条件的影响很大，限制它们在食品中的应用。此外，花色苷的低生物利用度大大降低了与这些生物活性化合物相关的实际健康益处的程度。已成功开发并利用多种策略来增强花色苷的稳定性和生物利用度。这篇综述全面介绍了化学领域的最新进展，生物合成，膳食来源，稳定,生物利用度，工业应用,和花青素的健康益处。最后,综述了花色苷在食品中的应用前景和面临的挑战。
